1 egg yolk

1/2 lemon, zest and juice

2 tbsp (30 ml) Dijon mustard

1 tbsp (15 ml) Worcestershire sauce

A drizzle of Tabasco sauce, to taste

3/4 cup (180 ml) vegetable oil

1/4 cup (20 g) Parmesan cheese, freshly grated

1 tsp (5 ml) anchovy paste

1 small garlic clove, chopped

In a bowl, whisk together the egg yolk, lemon zest and juice, mustard, Worcestershire and Tabasco sauces. Slowly drizzle in a third of the oil, whisking constantly. When the emulsion starts to resemble mayonnaise, drizzle in the remaining oil while whisking. Add the Parmesan, anchovy paste and garlic. Season with salt and pepper.

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